Wednesday, August 28, 2013

I was so happy when I saw one of the episode of the Food Network Chanel showing how to bake the spritz cookies. I remember when I was a little that we used to bake a big batch especially if there's a special occasion. I googled right away the recipe and I found one from Joy of Baking. I tried it for the first time and it was a success :-)

Procedures:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. You will need two ungreased baking sheets.

In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated.

TO PRESS COOKIES:
Scrape some of the dough into your cookie press that has been fitted with a decorative plate. Hold the cookie press perpendicular to the ungreased baking sheet, with the tip almost touching the sheet, and squeeze and trigger. ( if you find the dough is too soft, because the shape of the cookies is not clearly define, then chill the dough). Continue to press out the cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugar.

TO PIPE COOKIES:
Have ready a pastry bag fitted with a 1/2 inch diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close and pipe 1 1/2 inch rosettes or stars by holding the pastry bag perpendicular to the ungreased baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pasty bag down a little and lift the pastry bag straight up. Continue to pipe cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugar.

Bake cookies for about 6-9 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to the wire rack to cool completely. These cookies will keep at room temperature for about 1 week or they can be frozen for several months.

Monday, June 24, 2013

Guys, I want to introduce to you my new website Flash & Style Fotografi and it's official blog Flash & Style blog. Feel free to visit and please don't forget to leave comments (positive or negative comments are all welcome) so that I can improve my website.

Thursday, January 10, 2013

This is my first try of chocolate crinkles. I been thinking to making some before but I didn't have the guts to do it because I'm so afraid that it will not be successful until I tried last december. I thought it's complicated when I read the recipe but it isn't. Everybody loves it and I did many times already since december.

If you want to do some, here's the recipe

Ingredients:

2 cups all-purpose flour, sifted

1/2 cup unsalted butter, softened

1 1/4 cup granulated sugar

4 pieces raw eggs

1 tbsp vanilla essence

4 ounces semi-sweet chocolate chips, melted

2/3 cups unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 cup confectioners sugar

Cooking Procedure:

Cream the butter in a mixing bowl using an electric mixer

Whisk the granulated sugar in and continue mixing for 2 minutes

Add the cocoa powder and melted chocolate then mix again for a minute

Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy

Add-in the flour, salt, and baking powder then mix again until all the ingredients are evenly distributed

Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours

Remove the cover and scoop the mixture using 1/2 tbsp measuring spoon

Roll the mixture using your palms until the shape becomes spherical

Roll the chocolate balls over confectioners sugar until fully covered

Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart)

Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes